It should be fine, your main concern would be milk based products in the dough. The U.S. Department of Agriculture advises against consuming milk products that have been left out at room temperature. If the dough was left overnight in the refrigerator set to 4C (40F) or below, this is not a concern.
With a refrigerated dough that has been left overnight, the flavor and texture will be similar to the original recipe. If the dough has been left on the counter, it will develop a slightly sour taste. The texture of the bread will become thicker and may not rise as much during the second rise or the final baking. If it is left overnight during the second proof, it will also be a different shape than expected, as over-proofing makes bubbles expand beyond normal and then collapse when they are baked.